One-Pot Macaroni and Cheese is one the most popular recipes on this blog, so I wanted to find a way to make it into a complete meal rather than just a side dish. This version is still quick and easy. Just saute up some veggies while the mac and cheese cooks, and you’ll have yourself a low-point meal in about 20 minutes.
What really makes this quick is having some cooked chicken breast on hand. I like the pre-shredded rotisserie chicken breast from Costco, but Aldi and Trader Joe’s also have some frozen cooked chicken breast strips that are pretty good. Just make sure you check the label of whatever pre-cooked chicken you buy. Some that I’ve found scan in at 1 or 2 points per servings, but we want 0 SP chicken.
For those of you who are sensitive to heat–this isn’t spicy at all. Well, to me anyway. I used just enough buffalo sauce to give it flavor without being too overwhelming.
I’d love to hear from you if you make this recipe! It makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though, so I’ll see it there!
One-Pot Buffalo Chicken Mac and Cheese
Ingredients
- 12 oz uncooked macaroni or other small pasta shape, about 3 cups
- 2 cups unsweetened plain almond milk
- 1 cup water
- 1 tsp kosher salt
- 1/2 tsp each garlic powder onion powder, paprika, and mustard powder
- 1/4 cup Frank's Red Hot Buffalo Sauce
- 3 oz shredded lite mozzarella cheese I use Trader Joe's
- 6 slices Velveeta singles
- 2 cups cooked chicken breast, chopped or shredded
- ground pepper to taste
Instructions
- In a large pot, combine pasta, almond milk, water, and seasoning. Bring to a boil and lower heat to a simmer. Cook until pasta is just done, anywhere from 5-10 minutes depending on your brand of pasta
- You want to have a little bit of liquid left when the pasta is done, so if it gets too dry while cooking, add in a splash of water.
- When pasta is done, add in chicken and cook for another minute until heated through.
- Remove from heat. Add in buffalo sauce and cheese, mixing until melted. If the sauce is too stiff for you, add in more almond milk, one tablespoon at a time, until you get the consistency you like.
- Top with fresh ground pepper. Taste and add in more salt if needed. Serve immediately.
Hi, have you eaten this the next day? I was thinking about making it for lunches.
Yes! It heats up really well. I’ll just a splash of water before reheating to loosen the sauce a bit.
Have you ever tried to freeze this after it’s cooked?
This is so delicious that I don’t believe the number of smart points per cup 🙂 I was suspicious of using the Velveeta slices but it works super well! Just confirming – you use regular slices and not low fat? Thanks!
Awesome! SO happy you like it. Yes, just regular Velveeta slices come out to 1 SP each. SO good!
Ok ma’am. This was dinner tonight. I served it with ground turkey (because it needed to be cooked/used) and leftover caramelized onions. IT all came together so quick and easy! Husband gave it two forks up.
So happy to hear this!! Thanks for the review. 🙂
So delicious! Thanks 😊
Yay!! Glad you liked it.
This dish was tremendous; every recipe we’ve tried of yours has been fantastic. Thanks so much for sharing!
Thank you, Jeanna! You have no idea how much that means to me to hear that you’ve enjoyed every recipe so far. Can’t wait to hear about what you try next 🙂
Absolutely delicious! Not only is this meal very affordable to make (young married couples like me and my hubs appreciate that!!) but it’s also so easy and yummy. It was also very filling, which is great for when you’re wanting a satisfying healthy meal that will also leave you full for hours. Will definitely make this again!!
Hi Lauren! I definitely remember those days (we ate a lot of hamburger helper lol), but I’m SO happy you found my recipes. There are plenty of tasty and healthy recipes you can both enjoy without breaking the bank 🙂